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129 积分 2024-01-19 加入
Utilizing Lactic Acid Bacteria Dormancy: Enhancing Physiological Control of Food Processing, Preservation, and Probiotic Delivery
1个月前
已完结
Histamine-Producing Lactic Acid Bacteria in Wines: Early Detection, Frequency, and Distribution
1个月前
已关闭
Fate of Lactococcus lactis starter cultures during late ripening in cheese models
1个月前
已完结
The viable but nonculturable state in bacteria
1个月前
已关闭
Stress resistance, antibiotic resistance, and pathogenicity of foodborne pathogenic bacteria in the viable but nonculturable state
1个月前
已完结
Thirty years of viable but nonculturable state research: Unsolved molecular mechanisms
1个月前
已完结
Flavor‐Oriented Brain–Computer Interface (Flavor‐BCI): Neural Decoding of Eating and Sensory Perception With Emerging Applications in Food Evaluation
7个月前
已关闭
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers
7个月前
已完结
Proteomic and metabolomic profiling reveals the involvement of apoptosis in meat quality characteristics of ovine M. longissimus from different callipyge genotypes
1年前
已完结
Favour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining favouromics and lipidomics to elucidate the mechanism of aroma formation
1年前
已完结
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